Classic Cabbage Soup is a simple and comforting dish that’s full of tender cabbage, carrots, onions, and a flavorful broth that warms you up from the inside out. It’s the kind of soup that feels like a big, cozy hug on a chilly day, with just enough veggies and herbs to keep things fresh and tasty.
I love making this soup when I want something light but satisfying, and it’s also a great way to use up any leftover vegetables in the fridge. One thing I do is let it simmer a little longer than usual – it helps the flavors blend together so nicely. Plus, it’s easy to make in a big pot, so I always have leftovers for lunch the next day.
When I serve classic cabbage soup, I like to add a slice of crusty bread or a dollop of sour cream on top for a little extra richness. It’s a simple meal that never gets old, and it’s perfect for when you want something homemade without a lot of fuss. This soup always reminds me of cozy family dinners where everyone gathers around the table, warm and happy.
Key Ingredients & Substitutions
Cabbage: This is the star of the soup. Green cabbage works well, but you can also try Napa or Savoy cabbage for a milder taste.
Vegetables: Onion, garlic, carrots, and celery create a flavorful base. Feel free to swap celery for fennel if you want a slightly sweeter flavor.
Potatoes: They add heartiness. Russet or Yukon gold potatoes are great. You can leave them out if you want a lighter soup or use sweet potatoes for a twist.
Diced Tomatoes: These add a subtle tang and color. If you prefer less acidity, try adding fresh chopped tomatoes instead.
Broth: Vegetable broth keeps it vegan, but chicken broth adds a richer flavor. Use low-sodium broth to control the salt level.
Herbs: Thyme and basil bring gentle warmth. You can swap thyme for oregano or add a bay leaf when simmering for extra aroma.
How Do I Make Sure the Vegetables Are Tender but Not Mushy?
Getting perfectly cooked vegetables is key to enjoying this soup. Here’s a simple way to do it:
- Sauté onions and garlic first until soft and translucent. This adds depth.
- Add carrots and celery next and cook just until they start to soften. This keeps some bite.
- When adding cabbage and potatoes, simmer gently—medium-low heat helps vegetables cook evenly.
- Keep the soup uncovered so some liquid evaporates, concentrating flavors without overcooking the veggies.
- Check tenderness with a fork after 30 minutes and adjust cooking time as needed.
Following these steps helps keep the vegetables soft but not mushy, balancing texture and flavor nicely.
Equipment You’ll Need
- Large soup pot – big enough to hold all ingredients and simmer the soup comfortably.
- Cutting board and sharp knife – to chop cabbage and veggies easily and safely.
- Wooden spoon – perfect for stirring without scratching your pot.
- Measuring spoons – to get your herbs and seasonings just right.
- Ladle – helps serve the soup without any mess.
Flavor Variations & Add-Ins
- Add cooked sausage or diced bacon for a smoky, meaty boost.
- Stir in some chopped kale or spinach near the end for extra greens and nutrients.
- Use smoked paprika or a pinch of chili flakes for a little smoky heat.
- Top with a sprinkle of grated Parmesan or crumbled feta for a creamy, salty finish.
Classic Cabbage Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 medium head of green cabbage, chopped
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 large potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious cabbage soup takes about 15 minutes to prepare and roughly 30-40 minutes to simmer until all the vegetables are tender. In total, you’ll spend around 45-55 minutes from start to finish—a perfect meal for a cozy day.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating olive oil in a large pot over medium heat. Add diced onions and minced garlic, then sauté for about 5 minutes until they’re soft and translucent. This brings out their sweet flavors and forms the flavorful base of the soup.
2. Add Root Vegetables:
Next, add the diced carrots and celery to your pot. Cook for another 5 minutes, stirring occasionally, until they begin to soften. This step helps develop the soup’s rich vegetable flavor.
3. Cook the Cabbage:
Stir in the chopped cabbage and cook for 5-7 minutes, letting it wilt and mix with the other veggies. The cabbage will add a lovely texture and a slightly sweet taste to your soup.
4. Add Broth and Potatoes:
Pour in the vegetable broth, diced tomatoes with their juice, and cubed potatoes. Stir everything together so it’s well combined, setting the stage for the delicious simmer.
5. Season and Simmer:
Sprinkle in dried thyme, dried basil, salt, and pepper. Bring your soup to a boil, then reduce the heat to let it simmer uncovered. Cook for about 30-40 minutes until all the vegetables are tender and flavors have melded beautifully.
6. Final Touches and Serve:
Taste your soup and adjust the seasoning if needed. When ready, ladle the soup into bowls and sprinkle freshly chopped parsley on top for a fresh, bright finish. Serve it warm and enjoy!
Can I Use Frozen Vegetables for This Soup?
Yes, you can use frozen cabbage, carrots, or celery if fresh aren’t available. Just add them a little earlier during simmering since frozen veggies release more water and cook faster.
How Long Can I Store Classic Cabbage Soup?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warmth.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth instead of chicken broth and skip any meat additions. This soup is naturally hearty and flavorful without animal products.
What’s a Good Way to Thicken the Soup?
If you prefer a thicker texture, mash some of the potatoes in the pot with a spoon or potato masher during the last 10 minutes of cooking to naturally thicken the broth.
